Carrot Top Pesto (Root-to-Stem with Roasted Carrots)
These roasted carrots with carrot top pesto are the ultimate root-to-stem recipe. The sweet caramelized carrots are paired with a vibrant, herb-packed pesto that transforms carrot tops from compost bin leftovers into a delicious, sustainable sauce.
Servings: 6 servings
Ingredients
- 2 lb small carrots with tops attached
- 1 tbsp avocado oil
- Salt & pepper to taste
- 1/3 cup walnuts
- 1/2 cup basil packed
- 1/3 cup extra virgin olive oil plus more for consistency
- 3 garlic cloves
- Juice from 1/2 lemon
- 3 tbsp nutritional yeast
- 3/4 tsp sea salt
- 1/4 tsp ground black peppers
Instructions
- Preheat oven to 400 degrees F.
- Wash the carrots and cut off the tops, setting them aside.
- Place the carrots on a baking dish in a single layer, drizzle with avocado oil, and generously sprinkle with salt and pepper.
- Bake for 40-45 minutes, tossing and flipping them half way through.
- While the carrots are roasting, remove the thick stems from the carrot tops and place the tops in the food processor.
- Add the rest of the ingredients, and blend until smooth.
- If the consistency is too thick, add more olive oil. Taste and add more salt if necessary
- Once the carrots are done, serve them with pesto.
Notes
- If your carrot tops are mature and extra bitter, use more basil or add parsley to mellow the flavor.
- For a creamier texture, try blending in a spoonful of tahini or a splash of water. Or go sweet with these Paleo & Vegan Carrot Cake Pops for a no-bake dessert twist on the humble carrot.
- This pesto also works beautifully as a dip, sandwich spread, or tossed with warm pasta. You can even spread it onto a hearty base like this Pesto Portobello Pizza for a plant-forward twist.
Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 17g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Sodium: 395mg | Potassium: 599mg | Fiber: 5g | Sugar: 7g | Vitamin A: 25365IU | Vitamin C: 9.7mg | Calcium: 63mg | Iron: 1mg